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Feb. 12, 2013
If you're like me and have an undying sweet tooth, these muffins are the perfect solution. Though I tend to eat them for breakfast after I've "been good" and had an egg white omelet, they're actually perfect for any time of the day. They're tiny, yet satisfying (as opposed to "so weirdly addicting I want to eat every last one of them). With only about 40 calories and ½ gram of fat each, how can you go wrong with one or two?
Preheat the oven to 350°F. Coat 20 cups a mini-muffin tin with butter-flavored spray. In the bowl of a food processor fitted with the metal blade, process the flour for about 1 minute, or until it is the consistency of all-purpose flour and no coarse grains remain. Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk or a spatula until well mixed. Stir in the reserved flour mixture until just combined. Stir in the lemon peel and poppy seeds. Spoon the batter into the 20 prepared muffin cups.
Bake for 9 to 11 minutes, or until a toothpick inserted in the center of one muffin comes out dry (a few crumbs are okay). Cool in the pans on a rack for 5 minutes then remove the muffins to the rack.
Per serving: Each muffin has: 41 calories, 1 g protein, 8 g carbohydrates, <1 g fat, trace saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat, trace cholesterol, <1 g fiber, 64 mg sodium
Courtesy of The Biggest Loser Cookbook by Chef Devin Alexander. © 2006 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC